Habanero Tacos

Habanero Tacos

Tacos are a Poole family staple. I have finally, ten years later, figured out how to make the beef. Soooo good. Warm, but not too hot to eat. So much flavor and not too dry. The marinating seems to be the key.

1. Marinate beef

1 lb beef

10 leaves basil - chopped

2 tbsp italian parsley - chopped

4 lg leaves fresh sage - my sage leaves were 1"wide, by 2" long - chopped

3 cloves garlic - chopped

1/4 tsp cumin

1/2 tsp chilli powder

pinch paprika

1 tbsp worcestershire sauce

5 tomatoes from a can of whole tomatoes

6 green onion ends - the green parts - chopped

1/2 cup salsa - I recommend fresh from the grocery store, not jarred.

Smash tomatoes to release all liquid and mix all together. Marinate for 2 hours.

2 Chop veges.

white onion

white part of green onion

yellow squash

carrot

tomato

spinach

sour cream

avocado

sharp cheddar cheese

Chop all fine and set out in separate bowls.

3. Tortillas

Add 1 tbsp olive oil in pan. Allow to get hot, add one tortilla at a time to lightly brown, each side. Keep warm on plate in oven until all are ready to serve.

4. Serve.

Allow everyone to choose what ingredients go on their own taco.

I serve mine with tortilla chips.